{"id":3042,"date":"2012-04-25T11:11:12","date_gmt":"2012-04-25T11:11:12","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3042"},"modified":"2012-04-25T12:33:15","modified_gmt":"2012-04-25T12:33:15","slug":"kebab-kitchen","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2012\/04\/25\/kebab-kitchen\/","title":{"rendered":"Kebab Kitchen"},"content":{"rendered":"
So perhaps I should explain why I’ve been relatively off-radar for the last few months.<\/p>\n
Shortly after new year fellow gastro-scribe Oliver Thring<\/a>\u00a0and I sat down over a cup of tea and a hobnob and wagged chins over the prospect of doing something street foody. As you probably know there are some very good vibrations surrounding the street food scene in London at the moment (doff of cap to Petra Barren<\/a> and Richard Johnson<\/a>, among others), and we wanted to get involved.<\/p>\n After several hobnobs (me) and at least two cups of Yorkshire tea (Ollie), we landed on kebabs. Stigmatised, dirty, drunken kebabs. And we decided to make the best ones in London.<\/p>\n Cue training montage of spreadsheets and bike rides around town eating five kebabs a day. And then off to Turkey, where…<\/p>\n